Multi-cooker-pressure cooker-slow cooker Steba DD1 Eco

I cooked pilaf yesterday. It turned out gorgeous !!! My Shteba is the best !!
Cooking great !!
The recipe is here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=298833.0

Masha, thanks for the recipe). Here is my chicken breast in a delicious gravy. I added more eggplants. I liked the chicken, and even more - the sauce.
Well, I like the Vexation mode. Maybe because I have never had a slow one, but the taste of food for us is really completely new in this mode. I just got hooked on him. Now, if it really is energy-consuming ...
That's just with the photo so far in no way - sheer disgrace, not a photo

Girls who have problems with the countdown, I daresay that you may not have had the patience to wait. For the first time, I was also very worried with the "steam" program (after reading the reports), I was twitching. It seemed to me that it was a very long time, but still it waited (fortunately, my husband was calming nearby, otherwise he would not have stopped and turned off), the countdown went, the water with the lemon boiled. The second attempt was with peppers on the vegetables program, it also seemed that everything took so long. BUT the result was impressive, everything went great, although the peppers burned in their own bowl, but this is already my fault.
Sorry, if something goes wrong, I didn't want to offend anyone.

So after all, the instructions say the countdown occurs after the temperature is set, if you lay cold (and someone manages to even frozen) foods, put hot ones and everything will quickly pick up both temperature and pressure. Maybe we ourselves have misled the people on the first pages about the speed of cooking how many wrote

It seems to me that in their right mind, no one will have the desire to experiment with a lid under pressure)))))
It does not open for me exactly. If only because I tried to open it, not completely bleeding off steam - it did not open. Only when the steam finally ceased to come out did she succumb, and then with a small effort, as she was sucked tightly.

There is a photo, but what kind of photo it is. We urgently need to change the batteries in the fotik, otherwise from the phone - horror.

Here is a chicken breast stewed with slices with vegetables. It can be seen that everything melted perfectly, I set it at 6 o'clock.

There is a photo, but what kind of photo it is. We urgently need to change the batteries in the fotik, otherwise from the phone - horror.

Here is a chicken breast stewed with slices with vegetables. It can be seen that everything melted perfectly, I set it at 6 o'clock.

Normal photos! do not worry.
I myself did not close the valve several times, due to inattention, and what did I ask for, languishing at a temperature of 106 grams? The device must lie on its heart in order to get a buzz, look how many pressure cookers are on the forum - there are cheap budget budget and sooo expensive. At first my husband was very opposed, but I "got sick" with the staff and I am not overjoyed, and porridge in the morning, and potatoes if urgently needed, 10 minutes, and everything is ready, provided that the mountains. pour water, and borscht according to Tanya-Admin's recipe is simply delicious.

Girls, we need advice on proportions and mode.
I want to put porridge friendship.
FROM millet, rice and crushed corn, all in 1 measure - is the question in the water? how much nat?
And I want to darken her, as I understand it, you need 10-15 minutes on the croup, and then translate into languor - right?

7-10 minutes, and then languish. But I don't even know when to stop.
Millet goes 1 to 4, rice 1 to 4. I don’t know corn.

Good morning everyone! I watch heated debates on the topic and do not stop. And I messed up with porridge today. I decided to put it on the Night of Vexation, but after reading the topic I got scared.And moved to the Kasha mode, high pressure, 5 minutes, delayed start 7 hours. I wanted to create Nordic oatmeal, and even with milk, as some girls cook here. I usually boil porridge in water and only in the morning I dilute it with milk and add salt and sugar to taste. In general, in the morning a nightmare awaited me in the kitchen. The entire wall, the entire Staff and the table were covered in milk. The porridge was boiled to the bottom to a black crust, barely ripped off with a metal sponge. I had to turn to my fighting friend Kukushechka, and quickly cooked porridge for the children in her. As far as I understand, my fault is that it was necessary to set low pressure for milk porridge. So there is a hole in the old woman, I cook porridge in a pressure cooker for three years, and this is my first time. I will cook as I used to, first in water and then diluted with milk.
Yesterday I was still running in the Roasting mode. I decided to make a pie with plums. I bought a silicone mold, but it turned out to be a little larger than a metal bowl and I took out my scratched Teflon bowl. I made a dough and poured it into a well-heated bowl. I set the time to 25 minutes, covered it obliquely with the lid, pressed start. After the allotted time, I looked at the pie, and the dough from above is generally raw. I added another 15 minutes, waited, the dough grabbed on top, but the wooden stick was in the dough. I added another 10 minutes and closed the lid altogether. Only after that was my pie ready. The bottom is certainly burnt, but not critical, the pie itself is sooo tasty and has long been eaten. I was confused by the total cooking time of 50 minutes, instead of the declared 25 minutes. Today I'll try to bake another charlotte. In general, I'm testing Shtebochka.

Masha writes correctly 1: 4.

Normal photos! do not worry.
I myself did not close the valve several times, due to inattention, and what did I ask for, languishing at a temperature of 106 grams? The device must lie on its heart in order to get a buzz, look how many pressure cookers are on the forum - there are cheap budget budget and sooo expensive. At first my husband was very opposed, but I "got sick" with the staff and I am not overjoyed, and porridge in the morning, and potatoes if urgently needed, 10 minutes, and everything is ready, provided that the mountains. pour water, and borscht according to Tanya-Admin's recipe is simply delicious.

at

I support you this morning at work for my husband I cooked horns in 7 minutes. He was surprised himself. Usually I shove the cans for him in panting, but here it is just without fuss and haste, and the hedgehogs are warmed up on the stand. I am happy with the purchase.
And such reviews are actually smtu suggest, I am an impressionable person, I began to get scared myself - what for a piece I bought, for our budget it's not 3 kopecks ...

Yeah, hot in the subject.
About opening the lid under pressure DO NOT THINK ANYONE !!! and to such a response from the representatives of the Shteba, I would put it mildly, incompetent!
The pressure cooker works well, you just need to adapt to it, here the valve works a little differently, it does not let it down, that is, it does not equalize the pressure during cooking, it has gained pressure and holds it, pay attention to the milk porridge, it does not "run away", although the display shows a temperature of 107 degrees, in many other pressure cookers (yes, in almost all), the milk "runs" already above a temperature of 98-100, not here.
Longing has already figured out how it works, this mode is not used by everyone in slugs, and whoever uses it falls in love with it very much.
Shtebik is a quickie with character and you need to adapt to it, as well as a well-made unit. And in general, you need to love the technique and then the soul will fall to it, but no, there is nothing you can do.
Soup works correctly, Meat is excellent mode. Steam, in my opinion, should work in a fast mode with a closed valve and under pressure (there is even a desire to write to the representatives to correct the instructions about the valve in this mode).
Roasting - we wait until the maximum heating and fry - I did the same at first ... I got bored, did not wait for the maximum heating and fried, the countdown did not go, but it fried perfectly.
So without panic and hysteria, you need to deal with the saucepan and it is desirable to write everything in a pencil, in a notebook. Girls, good luck to everyone, good mood! And let's write recipes and put them out for everyone to see. And we will continue to understand peacefully and all together

Pilgrim73 Lyudmila, I baked this cake for 35 minutes, I wrote in the topic. The dough is very heavy. I'm thinking, maybe for this cake, it's better to close the lid right away.

Lyudmila! When baking, I grease the bowl and pour (or spread) the dough into a cold bowl. I set the time and turn on the Roast.
I close the lid right away. The bowl with the dough is heated for a few minutes and the countdown begins.

I set the time to 25 minutes, covered it obliquely with the lid, pressed start. After the allotted time, I looked at the pie, and the dough from above is generally raw. I added another 15 minutes, waited, the dough grabbed on top, but the wooden stick was in the dough. I added another 10 minutes and closed the lid altogether. Only after that was my pie ready. The bottom of course is burnt, but not critical, the pie itself is sooo tasty and has long been eaten. I was confused by the total cooking time of 50 minutes, instead of the declared 25 minutes. Today I will try to bake another charlotte. In general, I'm testing Shtebochka.

I think that the term "closed lid" means obliquely with the shutter closed. THEN what's the point in frying. But I may be wrong, correct me

In general, I went to cook potatoes and carrots on Olivier. For a couple. I will report.

At 9.25 she poured 600 ml (the instructions say that at least 500 ml of liquid is needed) of cold water.
She put vegetables, closed the lid, closed the valve.
At 9.30, the float rose, the lid was sucked tightly (pulled, but without zeal).
The countdown began at 9.31.
There is NO pressure sign, but I studied the instructions up and down - the steam prepares WITHOUT pressure, or it cannot be changed in any way.
Picks ...

It was necessary first to boil potatoes, then carrots - already with the valve open, in order to compare ...
Oh, I have Brussels sprouts in my freezer))))
So I will continue the experiments.

Steam is not coming out of nowhere. But isn't 15 minutes too much?

Girls, QUESTION: if you bake in the frying mode at high pressure? Turn on the Frying mode, and close the lid with the valve, no one tried it.

Thank you all for the feedback and recipes. Thanks to you, I also ordered Shteba, though I was in a hurry and didn't get discounts
But physics, as I see everything here is bad
1. About pressure and cover. It is clear that the lid must be fixed with something. Increased pressure cannot suck, but only push it out.
2. About the fact that Shteba will consume a lot of electricity in slow brewing mode. The heating element is fundamentally the same in all devices. The passport indicates the maximum power that is valid for the maximum temperature, at a lower temperature and the power will be proportionally less. In addition, the heating element does not work constantly. Another thing is that the ceramic bowl keeps heat longer, and, accordingly, the heating element turns on less often. But I don't think the difference in power consumption will be significant.

Girls, QUESTION: if you bake in the frying mode at high pressure? Turn on the Frying mode, and close the lid with the valve, no one tried it.

I think you can try, but the pastries can be damp. I would try baking on Kasha, but with an open valve. Maybe one of these days I'll test it.

Another question: can you use the frying mode in Shtebochka at all with the lid closed? It's just that Brand 6060 is prohibited and it is written in the instructions. I want to try to bake charlotte in the Roasting mode with the lid closed and the valve open.

I think you can try, but the pastries can be damp. I would try baking on Kasha, but with an open valve. Maybe one of these days I'll test it.

Tan, I tried it, the temperature jumped to 170 degrees and the bottom burned out, and the dough was raw. My experience was not successful.
But you try, suddenly you succeed.

My Shtebochka arrived earlier than promised!

Congratulations

Another question: can you use the frying mode in Shtebochka at all with the lid closed? It's just that Brand 6060 is prohibited and it is written in the instructions. I want to try to bake charlotte in the Roasting mode with the lid closed and the valve open.

Charlotte will get wet, I'm afraid. I baked with the lid closed and everything baked perfectly.

At 9.25 she poured 600 ml (the instructions say that at least 500 ml of liquid is needed) of cold water.
She put vegetables, closed the lid, closed the valve.
At 9.30, the float rose, the lid was sucked tightly (pulled, but without zeal).
The countdown began at 9.31.
There is NO pressure sign, but I studied the instructions up and down - the steam prepares WITHOUT pressure, or it cannot be changed in any way.
Picks ...

It was necessary first to boil potatoes, then carrots - already with the valve open, in order to compare ...
Oh, I have Brussels sprouts in my freezer))))
So I will continue the experiments.

Steam is not coming out of nowhere. But isn't 15 minutes too much?

9.48 - switched to Heating mode (for some reason, 15 minutes in Shteba turned out to be 17 on a full-time clock, but it doesn't matter, I think). Temperature - -113C

Bleed off steam. She took out vegetables. One potato burst, the rest and carrots are good. But I think maybe 10 minutes would be enough?

I drained the water, measured - 560 ml. Water consumption - 40 ml in 15 minutes (probably some for vegetables, the rest for forced descent).

I put frozen Brussels sprouts. 5 minutes, hot water, valve open, watching

Tan, I tried it, the temperature jumped to 170 degrees and the bottom burned out, and the dough was raw. My experience was not successful.
But you try, suddenly you succeed.
Congratulations

On Kasha 170 ??? Nifiga
Girls, I fried potatoes on the Roasting lid at an angle, the valve is open-potatoes with fries
the same on Roasting, the lid is at an angle, but the valve is closed - excess liquid in the bowl and potatoes without roasting and the lid rises from me.

[I can say for sure - such a result can ONLY be due to an unclosed valve]

I can say for sure - such a result can ONLY be due to an unclosed valve

Laris, thanks for the tip. Probably, after the languor mode, I did not move the valve to the "closed" position. And the fault is not the escaping milk, but the open valve. I'm not yet used to closing and opening the valve on the machine for different programs. Hurrah! I received an answer to my question, otherwise all morning I was to some bewilderment. Girls, it's good that I have you !!!

Girls, this is my first pressure cooker, there is just a multi. Tell me, programs that work under pressure can they be used without pressure, that is, with an open valve? And yet, I want to stew fish and potatoes, which program is better to use? Sorry if stupid questions

Girls, this is my first pressure cooker, there is just a multi. Tell me, programs that work under pressure can they be used without pressure, that is, with an open valve? And yet, I want to stew fish and potatoes, which program is better to use? Sorry if stupid questions

On Fish, do
there is a fish in the recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=532.0

Girls, this is my first pressure cooker, there is just a multi. Tell me, programs that work under pressure can they be used without pressure, that is, with an open valve? And yet, I want to stew fish and potatoes, which program is better to use? Sorry if stupid questions

Under no circumstances should programs that operate under pressure be used with the valve open, otherwise geysers will flow out of the valve :))) The pressure cooker strictly requires adherence to the instructions.
And stew fish and chips on the "fish" mode and do not reinvent the wheel.
I already did it in 3 ways:
1. Fish in a village style (all together in one bowl - potatoes, fish, onions, carrots and milk)
2. Potatoes with herbs and butter at the bottom (in a bowl), fish on top (on a double boiler)
3. Fish on the bottom (in a bowl) with mayonnaise, onions, cheese, potatoes on top (in a double boiler) with dill and salt

Experiment and share with us !!!

[Woooo, and it's more convenient for me with a closed one, but peep and do not peep.]

Woooo, and it's more convenient for me with a closed one, but peep and do not peep.

Girls! Why do you need to hear Shteba squeak if you get the same result in Vegetables mode, but without a squeak. (Pour 1 liter of water into the bowl, cook vegetables on a steam basket, Vegetables mode, high pressure, the valve is naturally closed, time is 10 minutes). All! And no dancing with tambourines!

[Woooo, and it's more convenient for me with a closed one, but peep and do not peep.]

Woooo, and it's more convenient for me with a closed one, but peep and do not peep.

Girls! Why do you need to hear Shteba squeak if you get the same result in Vegetables mode, but without a squeak. (Pour 1 liter of water into the bowl, cook vegetables on a steam basket, Vegetables mode, high pressure, the valve is naturally closed, time is 10 minutes). All! And no dancing with tambourines!

You can also use Vegetables.

[Woooo, and it's more convenient for me with a closed one, but peep and do not peep.]

Woooo, and it's more convenient for me with a closed one, but peep and do not peep.

Girls! Why do you need to hear Shteba squeak if you get the same result in Vegetables mode, but without a squeak. (Pour 1 liter of water into the bowl, cook vegetables on a steam basket, Vegetables mode, high pressure, the valve is naturally closed, time is 10 minutes). All! And no dancing with tambourines!

I just wanted to test the program, and there was nothing to steam but vegetables. The fish is frozen whole - do not quickly thaw 3 kg))), there were no cutlets at hand either. And there was no cottage cheese casserole in the tins (by the way, you need to buy tins).

Yes, cool here! I have been following the Temka for a couple of months now, and I have been using the pot for 1.5 months, but today I have already decided to register. This is my first assistant from the slow cooker-multi-cooker. And what's interesting is that I wanted just such a combination. I figured it out very quickly. Masha-masinen and other girls VERY big respect! And pilaf with beef, and stewed cabbage, and soup are awesome! Porridge, especially oatmeal with milk, Ooo-chen like (unfortunately or fortunately, I have nothing to compare with). Yesterday I cooked chicken legs and thighs (10 min. Roasting + 15 min. Meat pressure 0.7 + overlaid with apple and orange slices for 4 hours) VKUSNOOoooooooooo! You can't pull it off by the ears! In short, I am very happy!

Girls, this is my first pressure cooker, there is just a multi. Tell me, programs that work under pressure can they be used without pressure, that is, with an open valve? And yet, I want to stew fish and potatoes, which program is better to use? Sorry if stupid questions

Indeed, programs that work under pressure should never be used with an open valve. But I discovered a good opportunity for myself - a pressure of 0.3. It seems that with this pressure everything cooks softer, almost like without pressure. With the valve closed, of course. Let physicists correct me, if that))

Indeed, programs that work under pressure should never be used with an open valve. But I discovered a good opportunity for myself - a pressure of 0.3. It seems that with this pressure everything cooks softer, almost like without pressure. With the valve closed, of course. Let physicists correct me, if that))

Yes, this is a very convenient option, an intermediate one, I often cook on it, in another pressure cooker, and now in this one too, the pressure is noticeably less, this can also be seen by bleeding off the steam!

I renewed my pressure cooker with rice porridge, put it on simmering for 6 hours overnight, it turned out great! I cooked the pea soup in the soup for 15 minutes, however, I soaked the peas out of habit, that's great too! A piece of meat on the meat, at low pressure for 30 minutes, in a Teflon saucepan, since cabbage soup was planned in a stainless steel on the same broth. For cabbage soup, I fried an onion with carrots on a fry with an open lid, Shteba peeped for 2-3 minutes and fell silent, then cooked in soup, again 0.3 pressure, 10 minutes, blew off steam, added meat and garlic and a mustache! Vkuuusnoo !!!

Here, I laid out the recipe, I'm proud. So he is my first. I have been hanging out on the forum since January, and finally https://Mcooker-enn.tomathouse.com/index.php@option=com_smf#24

And I also cooked pig legs according to the principle of jellied meat, and then threw in garlic and freshly ground pepper, and ate, ate ...I love it since childhood, I remember, always, when my grandmother cooked jellied meat, I did not let it freeze, but dragged spare parts from there

Oooo Svetik, you are just like me, I also love strong bouillon, now I sit in Nezhrushchikh in the night, I would take permission in Temki for adults, we drink there after 18.00

I put the sourdough for bread on the heating, set it to 30 degrees, the temperature first rose to 56 degrees, the bottom was straight, then it began to fall slowly, but jumped 33-37 degrees, watched for an hour, then turned it off, because I had to leave. That is, if someone decides to put the dough for proofing, it will probably be necessary to wait until the temperature stabilizes, about 10-15 minutes, otherwise 56 will be too much for the dough, even if not for long. But I think it's okay, she needs to warm up first

Roasting test, take 2. I made a charlotte dough, poured it into a hot bowl and laid the apples according to the principle indicated in the plum pie. While she was laying the apples, the roasting worked. So: Roasting mode 30 minutes, closed the lid and pressed start. Since the staff was already hot, she began to peep almost immediately. At the end of the program, I opened the lid and I see that my charlotte is still damp inside:

I set it up for another 10 minutes and closed the lid. After 5 minutes, a stream of steam came out of the hole with the float (not the valve). I open the lid and see that the charlotte is ready:

At the bottom, it burned a little, but not critical, the sides, as we see, are normal:

Cutter:

Everything was baked well, BUT in 40 minutes. Waiting for answers from the guru, why do you think so long? Maybe my ten does not fry so aggressively? Sorry for the quality of the photo, but the iPad doesn't work any better.

Oooo Svetik, you are just like me, I also love strong bouillon, now I sit in Nezhrushchikh in the night, I would take permission in Temki for adults, we drink there after 18.00

I’m broths, I drink to ester
The structure of the charlotte is good, but I don’t like it very much. Yes, and teng does not fry badly, which means this dough needs 40 minutes, if it fried badly, the bottom would be white

I'm tormenting the "friendship" porridge today
She poured different cereals, though millet sprinkled 2 measures. I poured water 1d4, it seemed very little added 6 more measures, that is, my water was 7 cm higher than cereal.
I started frying for 7 minutes to catch up with the temperature and set it to languish.
After 1.5 hours I decided to check ...
The lid opened, there was not much water, the porridge was dry !!!! I added more water to the consistency of a semi-liquid porridge.
Has overtook the boiling point by frying and again to languishing. I will wait further ...
But of course the porridge was ready, but I want stewed ...

Hello. I have a question. Tell me how to remove the smell from the ring. I soaked it in cold water, and diluted the vinegar with water - wiped it off, but the smell remained. What to do? And can I buy a spare ring where?

Hello. I have a question. Tell me how to remove the smell from the ring. I soaked it in cold water, and diluted the vinegar with water - wiped it off, but the smell remained. What to do? And can I buy a spare ring where?

Regarding the ring, I wrote to the Stebsk representatives, they replied that there is no possibility of ordering rings and "native" bowls. So we will cope on our own: for example, when a smell appears, I cook half a lemon in 2 liters of water in soup for about 20 minutes.

For ring odors, try pouring 1 tbsp of salt into the ring. 1 liter of coarse salt per 1 liter of water, my middle son gets rid of the musty smell in thermoses this way, let it stand for an hour, then rinse it under running water.

Today we sculpted manti and I steamed again, only with the valve closed. I also liked it more than with an open one, but what picks, well, okay

[Tanyuli]

Well, you don't like such milk porridge, well, you bring it to your liking. You start to talk about how you had cartoons in other cartoons ... I like porridge here, even very much, although I cooked it in Panasonic before. I would like to read the necessary, useful, at the beginning there were such posts, but now ...

Let me disagree with you.Comparison with other MW and SW, I think, is necessary, because many here already have some devices and come here in order to have the fullest possible understanding of this SW. The only thing is if everything is in moderation, and not like in one topic one girl compared a new device with an existing one and in each of her posts it was that a new cartoon was g ... but, and the old one is super and better than it is not and cannot be multicooker. Sorry for the lyrical digression
And if you write specifically about the comparison with Brand 6051, then firstly, very many are interested in this, because they choose exactly between these pressure cookers, and secondly, the opinion is Tanyuli many people trust and listen to him. Few people use both pans and have such authority on the forum.

About the jambs. I think it is necessary to write about them, but do not dwell on it. I didn’t go into the topic for several days, then I read it, but here it’s such a terrible horror ... It seems that the Steam mode does not work for everyone. And then it turned out that not everything is so bad. Although not all is well.
I wish you all good luck in mastering Shtebochka!

Regarding the ring, I wrote to the Stebsk representatives, they replied that there is no possibility of ordering rings and "native" bowls. So we will cope on our own: for example, when a smell appears, I cook half a lemon in 2 liters of water in soup for about 20 minutes.

Well, there are no native rings, so we will find "foster" ones! In extreme cases, a ring from Brand 6060 is suitable. It is a little (2mm) larger, but it works! They are sold separately. But of course I would like an additional bowl .. but a native one. There is teflon, but hotzza is still extra. stainless steel: girl_red: It is a pity that they do not sell.

Well, there are no native rings, so we will find "foster" ones! In extreme cases, a ring from Brand 6060 is suitable. It is a little (by mm) larger, but it works! They are sold separately. But of course I would like an additional bowl .. but a native one. There is teflon, but hotzza is still extra. stainless steel: girl_red: It is a pity that they do not sell.

I would not recommend other people's rings. The lid may not close hermetically and will simply let through. Perhaps manufacturers will soon begin additional supplies of accessories.
Soak the ring well in a solution of water, pouring a little oral balm there, it removes odors well. Or boil the peel of green apples in a bowl, the same remarkably removes odors.

I completely agree . I have been choosing for almost a month, but I haven’t fully decided what to take. Each has its own pros and cons.

Absolutely all appliances have pros and cons, I'm not talking about multicooker. We are all with you and we love different food. You need to find an approach to all multicooker, no need to expect something from her AAAH !!! even for extra money, there is not a single perfect saucepan. And no matter how much advertising there is: what type of you buy this multicooker, give it a lot for it, but it will serve you faithfully for many years and no more other multicooker will be required ... yes bullshit that's all , we are not getting enough of one thing, as a result, if you look at the average on the forum fewer than two mules, few people have.
Therefore, we all choose and compare and look for something more suitable for ourselves.